Chicken ‘n chorizo pancake wraps contain pre-cooked chicken pieces with chorizio, honey, mustard and crème-fraiche sauce. Add mushrooms and spinach for a perfect meal. What better way to have a pancake! Serve with French bread and a salad. This is a low-fat dish, containing plenty of protein, iron and calcium.

Cooks Know How: Making this recipe will improve your confidence. During cooking the eggs in this recipe ‘set’ to hold the pancake firmly. The heat of the frying pan enables the milk to gelatinise the flour starch as the pancakes cook and brown.You will be able to make a batter for pancakes and fry off the pancakes skilfully. This means you could use the pancakes with fruits or with savoury fillings or make products such as Yorkshire puddings as it is the same batter. This is a measure of you becoming a creative cook as you know how to transfer your skills from dish to dish. You will value the mixing of flavours and be able to start experimenting with adding ingredients you like such as mushrooms or fresh herbs.

Cooking pancake batter permits the eggs to set (coagulate) and the starch in the flour to thicken. The cooked pancake is firm and will hold fillings nicely. Making the batter in advance gives the flour grains time to swell and absorb the milk thus making the pancake cook quickly. Use a good non-stick pan for pancakes!

Next Time

Try the pancake wraps with a salmon portion instead of the chicken. Remember to pre-make the batter earlier in the day and leave it in the refrigerator. For a veggie idea, mix together what appears to be masses of spinach leaves with pine nuts and pesto and push this into the pancakes. Finish off using the crème fraiche.

Health aspects of this dish come from the low fat chicken meat and inclusion of vegetables.